"Alfredo" Pasta with Chicken, Snap Peas & Peppers |
- 8 garlic cloves, minced
- 2 Tbs butter
- 6 cups cauliflower florets
- 6 cups vegetable broth
- 1 cup grated parmesan cheese, plus extra for serving
- ½ cup milk
- 1 Tbs olive oil
- 11/2 tsp salt
- 1 tsp white pepper
- 2 cups chopped rotisserie chicken
- 2 cups sugar snap peas, sliced
- 1 cup sliced orange or yellow bell pepper
- crushed red pepper {to taste}
- 1 pound whole wheat angel hair pasta
- Bring large pot of water to boil. Add cauliflower florets and cook until very tender, about 10 minutes. Remove from pot with a slotted spoon and transfer the cauliflower to a blender. Return pot of water to a boil, adding more water if necessary to accommodate pasta.
- Meanwhile, mix minced garlic and butter in a small, microwave-safe dish. Watching closely, cook in 15-second increments until butter is bubbly and garlic is fragrant. Add to blender, along with the broth, Parmesan, milk, olive oil, salt & pepper. Blend until smooth. {Add more milk if you like a thinner sauce}.
- Cook the angel hair according to package directions. Drain.
- Add chicken, peas and peppers to pasta pot while angel hair drains. Stir over medium heat, until heated through. Reduce heat to low. Add the pasta and ⅓ of the cauliflower sauce to the pot, gently stirring until combined. Season to taste.
- Serve, topped with extra Parmesan and pepper if desired.
- Reserve remaining sauce for another use.
Recipe by Raisin & Fig at https://www.raisinandfig.com/alfredo-pasta-chicken-snap-peas-peppers/
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